Chipotle Herb Butter Food

GRILLED SALMON WITH CHIPOTLE-HERB BUTTER

Steps:

• In medium bowl, combine butter, chives, parsley, chervil, lemon juice, chilies, and adobo sauce.
• Season with salt and pepper to taste.
• With electric mixer, beat together until well incorporated.
• Adjust the seasoning if necessary.
• Shape butter into a long log and cover with plastic wrap.
• Refrigerate until ready to use.
• Season salmon with salt and pepper.
• Lay skin side up over a solid bed of coals or high heat on a gas grill; Close lid on gas grill.
• Cook fish, turning once, until opaque but still moist-looking in center of thickest part (cut to test), 7 to 10 minutes.
• Place a 1/8-inch thick slice of chipotle butter on top of each fillet.

CHIPOTLE-LIME BUTTER

Steps:

• Mix the butter, lime zest, mint, chile powder, garlic and 1/2 teaspoon salt in a medium bowl with a rubber spatula until well blended. Serve at room temperature or transfer the butter to a piece of plastic wrap, wax paper or parchment and roll it up, twisting the ends to make a tight log. Keep in the refrigerator for up to a week or in the freezer for 2 months.

ROAST TURKEY WITH CHIPOTLE-MAPLE BUTTER

Steps:

• Let the turkey sit at room temperature for about 1 hour.
• Preheat the oven to 400 degrees F.
• Remove the packet of neck and giblets from the turkey and reserve for another use. Cut away any fatty pieces near the cavity or neck and discard. Pat the turkey dry inside and out with paper towels and sprinkle liberally with salt and pepper inside and out.
• Put the butter, maple syrup, chipotle pepper, garlic and a pinch of salt in a mini food processor and pulse until smooth. Loosen the skin over the turkey breast and push half of the butter mixture under the skin and over the breast meat. Rub the skin all over with the rest of the butter mixture. Tie the legs together with twine. Tuck the wings under the body and put the turkey breast-side up on a rack in a roasting pan.
• Roast until the turkey begins to turn golden, about 25 minutes. Loosely tent the breast with foil, then reduce the oven temperature to 325 degrees F. Continue roasting until an instant-read thermometer inserted in the thigh joint reaches about 155 degrees F. Remove the foil and continue roasting until it reaches 165 degrees F in the thigh joint, about 30 minutes longer. Transfer the turkey and rack to a cutting board and let rest about 30 minutes before carving.
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CHIPOTLE BUTTER

Steps:

• Puree all in a blender or food processor.
• Place the butter on a sheet of plastic wrap and cover.
• Roll the butter up, forming it into a long log shape and place in the refrigerator or freezer until ready to use.
• Serve the rolled up log or cut off slices as needed.
• Goes great on grilled chicken and corn on the cob.

CHIPOTLE BUTTER

Steps:

• 1. In a small bowl whip the butter, with an electric mixer, until smooth and fluffy.
• 2. Add the minced peppers, chipotle sauce, lime juice, cilantro, and garlic powder. Whip until incorporated.
• 3. Transfer to a serving bowl, cover and chill. (The longer it sits, the deeper the color and richer the flavor.)
• 4. Just before serving put a teaspoon of the cold butter on cooked steak or burgers and allow it to melt over the top.
• 5. For bread, leave softened for easier spreading. Makes 24 servings.

CHIPOTLE GARLIC BUTTER

Steps:

• Place ingredients in a food processor or blender and process until well combined.
• Put in a covered container and refrigerate.

CHIPOTLE HAMBURGERS ON GORDITAS

Steps:

• For the herb butter, in a small bowl, mash the chilies, salt and butter with a fork until smooth. Place the butter on plastic wrap and loosely fold the wrap over it. Roll into a log and harden in the freezer for at least 30 minutes.
• To make the gorditas, combine the masa flour, 1 tablespoon of corn oil, baking powder, salt and 3/4 cup of water in a bowl. With a fork, stir until smooth and then make 8 equal-size balls.
• Spread some masa flour on a board, place a ball of dough on it and roll to a diameter of 4 inches. Repeat with the remaining balls. Brush a large skillet or griddle with corn oil. Cook the gorditas over medium-low heat 7 minutes. Brush the tops of the gorditas with oil, turn and cook another 7 minutes.
• For the salad, combine the tomatillo, tomato, onion, oil, and teaspoon of salt in a nonreactive bowl.
• For the hamburgers, remove the butter from the plastic wrap and cut into 8 cylinders. Divide the meat into 8 equal balls.
• With each ball, make an indentation with your thumb, press a butter cylinder in and close the meat over the butter. Shape each ball into a 1-inch-thick patty, and sprinkle with salt and pepper on both sides. Cook in a cast-iron skillet over medium heat, 4 to 6 minutes per side.
• Place each patty on top of a gordita and top with 4 or 5 slices of avocado and 1 to 2 tablespoons of salad. Serve.

SPICY CHIPOTLE BUTTER

Steps:

• Beat all ingredients with electric hand mixer on medium speed until well blended. Spoon into airtight container.
• Refrigerate at least 30 min. or until firm.
• Spoon 1 Tbsp. of the butter mixture over each 3-oz. serving of cooked beef blade steak.

CHIPOTLE HERB BUTTER

Steps:

• Soften butter at room temperature.
• Place in a mixer or in a mixing bowl and whip butter until it is smooth and creamy.
• Add remaining ingredients and mix well.
• Transfer to a sheet of parchment paper.
• Roll into a tube about 1-1/2" in diameter and twist the paper at the ends. Refrigerate for 4-6 hours.
• Slice into 1-1/2" coins as needed. Place the "coin" on the steak just as they are coming off the grill. The idea is to have it half melted on top as you are serving your steaks.
• Store the unused butter in the refrigerator for up to 1 week.

STEAK WITH CHIPOTLE BUTTER AND ROASTED ZUCCHINI

Steps:

• Preheat the oven to 450˚ F. Toss the onion and zucchini with 1 tablespoon olive oil on a rimmed baking sheet. Season with salt and pepper. Roast until tender and browned, 15 to 18 minutes.
• Meanwhile, mix the butter, chipotle and adobo sauce in a small bowl until well blended; set aside. Season both sides of the steaks with the adobo seasoning. Heat the remaining 1 tablespoon olive oil in a large heavy skillet over medium-high heat. Add the steaks and cook until browned, about 4 minutes per side for medium doneness. Transfer to a cutting board and let rest 3 minutes.
• Divide the onion and zucchini among plates. Top with the cheese and cilantro. Slice the steak and add to the plates. Top with the chipotle butter and serve with lime wedges.